| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | 6 | Servings | ||
INGREDIENTS
| 30 | oz | Black beans |
| 2 | c | Chicken broth; fat free |
| 2 | c | Water |
| 1 | Whole carrot; sliced | |
| 1 | Whole yellow onion; chopped | |
| 1 | Whole idaho potatoes; grated | |
| 2 | Stalks celery; chopped | |
| 1 | ts | Dried oregano |
| 1 | ts | Cumin |
| 1/8 | ts | Cayenne |
| 2 | tb | Ons; fresh cilantro chopped |
| 1/3 | c | Fresh lemon juice |
| Nonfat sour cream |
INSTRUCTIONS
GARNISH In a large stock pot combine the beans, broth, water, carrot, onion, potato, celery, oregano, cumin , cayenne and cilantro. Cook over medium heat for 20 minutes. Stir in the lemon juice just before serving. Garnish with 1 tablespoon nonfat sour cream. Per serving (excluding unknown items): 536 Calories; 2g Fat (4% calories from fat); 32g Protein; 101g Carbohydrate; 0mg Cholesterol; 27mg Sodium Recipe by: Miss Daisy Cooks Light Posted to MC-Recipe Digest V1 #987 by jrjet@mtco.com (Dot & Tim McChesney) on Jan 6, 1998
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”